Farmers Cheese Pancakes with Rose' Wine Jelly Syrup

Farmers Cheese Pancakes with Rose' Wine Jelly Syrup

Farmers Cheese Pancakes with Rose' Wine Jelly Syrup

These fluffy pancakes are filled with creamy dollops of farmers cheese for a delightful breakfast surprise. The rose wine jelly syrup adds a touch of elegance and floral sweetness.


  • Pancakes:
    • 1 1/2 cups all-purpose flour
    • 2 tablespoons sugar
    • Farmers Cheese Pancakes and Rose' Wine Jelly Syrup2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 1/4 cups milk
    • 1 egg
    • 2 tablespoons melted butter
    • 4 ounces Smith's Farmers Cheese, crumbled
  • Rose Wine Jelly Syrup:
    • 1 8 ounce jar Berkshire Rose Wine Jelly
    • 1 tablespoon fresh lemon juice


  1. Make the Pancakes: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, egg, and melted butter.
  2. Pour the wet ingredients into the dry ingredients and whisk just until combined. Do not overmix! A few lumps are okay.
  3. Fold in the crumbled farmers cheese.
  4. Heat a lightly greased griddle or pan over medium heat. Pour about 1/4 cup batter per pancake.
  5. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface and start to pop.
  6. Make the Berkshire Rose' Wine Jelly Syrup: In a saucepan, combine Berkshire Rose' Wine Jelly, and lemon juice. Heat over medium heat, stirring constantly, until the jelly dissolves back into a desired pourable consistency.
  7. Serve: Stack pancakes on plates and drizzle generously with warm Rose' Wine Jelly Syrup. Enjoy!


  • For richer flavor, use whole milk instead of regular milk.
  • You can substitute ricotta cheese for the farmers cheese, if desired.
  • If the rose wine jelly syrup thickens too much, add a tablespoon of water to thin it out.
  • Add a sprinkle of fresh rose petals or chopped strawberries for an extra touch of elegance.
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